Plasticized Poly(lactic acid)–Poly(hydroxybutyrate) (PLA–PHB) Blends Incorporated with Catechin Intended for Active Food-Packaging Applications

2014 ◽  
Vol 62 (41) ◽  
pp. 10170-10180 ◽  
Author(s):  
Marina Patricia Arrieta ◽  
María del Mar Castro-López ◽  
Emilio Rayón ◽  
Luis Fernando Barral-Losada ◽  
José Manuel López-Vilariño ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Packaging ◽  
Poly Lactic Acid ◽  
Active Food Packaging

Sustainable Active Food Packaging from Poly(lactic acid) and Cocoa Bean Shells

2019 ◽  
Vol 11 (34) ◽  
pp. 31317-31327 ◽  
Author(s):  
Evie L. Papadopoulou ◽  
Uttam C. Paul ◽  
Thi Nga Tran ◽  
Giulia Suarato ◽  
Luca Ceseracciu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Packaging ◽  
Poly Lactic Acid ◽  
Cocoa Bean ◽  
Active Food Packaging

scholarly journals Development of Bio-Composites with Enhanced Antioxidant Activity Based on Poly(lactic acid) with Thymol, Carvacrol, Limonene, or Cinnamaldehyde for Active Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3652
Author(s):  
Mohammad Nahid Siddiqui ◽  
Halim Hamid Redhwi ◽  
Ioannis Tsagkalias ◽  
Evangelia C. Vouvoudi ◽  
Dimitris S. Achilias
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Food Packaging ◽  
Poly Lactic Acid ◽  
Multicomponent Mixtures ◽  
Casting Technique ◽  
Active Food Packaging ◽  
Catalytic Role ◽  
Food Packaging Films ◽  
Experimental Release

The new trend in food packaging films is to use biodegradable or bio-based polymers, such as poly(lactic acid), PLA with additives such as thymol, carvacrol, limonene or cinnamaldehyde coming from natural resources (i.e., thyme, oregano, citrus fruits and cinnamon) in order to extent foodstuff shelf-life and improve consumers’ safety. Single, triple and quadruple blends of these active compounds in PLA were prepared and studied using the solvent-casting technique. The successful incorporation of the active ingredients into the polymer matrix was verified by FTIR spectroscopy. XRD and DSC data revealed that the crystallinity of PLA was not significantly affected. However, the Tg of the polymer decreased, verifying the plasticization effect of all additives. Multicomponent mixtures resulted in more intense plasticization. Cinnamaldehyde was found to play a catalytic role in the thermal degradation of PLA shifting curves to slightly lower temperatures. Release of thymol or carvacrol from the composites takes place at low rates at temperatures below 100 °C. A combined diffusion-model was found to simulate the experimental release profiles very well. Higher antioxidant activity was noticed when carvacrol was added, followed by thymol and then cinnamaldehyde and limonene. From the triple-component composites, higher antioxidant activity measured in the materials with thymol, carvacrol and cinnamaldehyde.

scholarly journals Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3791
Author(s):  
Negin Noori ◽  
Ali Khanjari ◽  
Mohammadreza Rezaeigolestani ◽  
Ioannis K. Karabagias ◽  
Sahar Mokhtari
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Active Food Packaging

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 11 g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 1011 g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.

scholarly journals Functional Properties of Plasticized Bio-Based Poly(Lactic Acid)_Poly(Hydroxybutyrate) (PLA_PHB) Films for Active Food Packaging

2017 ◽  
Vol 10 (4) ◽  
pp. 770-780 ◽  
Author(s):  
Nuria Burgos ◽  
Ilaria Armentano ◽  
Elena Fortunati ◽  
Franco Dominici ◽  
Francesca Luzi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Properties ◽  
Food Packaging ◽  
Poly Lactic Acid ◽  
Active Food Packaging

Poly(lactic acid)/lignin films with enhanced toughness and anti-oxidation performance for active food packaging

2020 ◽  
Vol 144 ◽  
pp. 102-110 ◽  
Author(s):  
Weijun Yang ◽  
Yunxuan Weng ◽  
Debora Puglia ◽  
Guochuang Qi ◽  
Weifu Dong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Packaging ◽  
Poly Lactic Acid ◽  
Active Food Packaging ◽  
Oxidation Performance
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